Tajarin al tartufo (Tagliolini with white truffle) – Piemonte

Categories: Vegetarian, Gluten-free*use a long gluten free pasta, Quick and Easy, Season: Autumn This is a very simple yet extremely decadent dish. White truffle is one of the most rare and expensive foods in the world. That said, even as a student I was able to find a GBP20 truffle to indulge myself. Please do not substitute truffle oil for this recipe, it cannot compare. Most traditional dishes featuring the white truffle are fat based, typically butter or egg yolk and are neutral in flavour to allow the flavour of the white truffle to shine through.

Bring a large pot of 6 litres of water to boil and add 60 grams of sea salt.

Mix the Parmigiano-Reggiano cheese together with the black pepper and the nutmeg. In a sautepan over low heat, melt the butter (do not cook out the butter solids or allow the butter to change colour). The butter should just melt and not become "oily".

Add the pasta to the boiling water for 1-2 minutes.

Once the butter has melted, add the Parmigiano-Reggiano cheese mixture and a small pinch of salt, stirring with a whisk or fork to keep the mixture emulsified as the cheese melts. Once melted, stir in the chicken stock.

Remove and strain the pasta when done. Add the pasta to the butter sauce, tossing to coat the pasta. Divide the pasta between two bowls and shave the truffle evenly over the two bowls. Serve immediately.

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